For the shortbread:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups AP flour
For the caramel:
1/2 cup butter
1/2 cup packed dark brown sugar
2 Tbsp corn syrup
1/2 cup sweetened condensed milk
For the chocolate topping:
1/2 tsp fleur de sel, optional
1 1/4 cups milk chocolate chips
To make the shortbread:
Preheat the oven to 350 degrees. In the bowl of a stand mixer, beat together the butter, sugar and flour until crumbly. Press into a 9x9 baking dish and bake for 20 minutes.
To make the caramel:
Add the butter, brown sugar, corn syrup and condensed milk to a medium sauce pan set over medium heat. Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes. Pour caramel over (warm or cool) shortbread.
For the topping:
Sprinkle the fleur de sel over caramel. Sprinkle the chocolate chips on top and return to oven for one minute. Spread the chocolate chips with a spatula. Cool completely and cut into squares.
Neutral. My pictures don't look ANYTHING like hers. I'm not sure what went wrong with this recipe. It still tasted fine, but I'll be honest - after a couple of pieces I just ate the chocolate off the top. What!?!? The chocolate chips didn't melt like they were supposed to, the caramel soaked into the shortbread instead of making a layer, and the shortbread was thick and moist instead of crumbly. I won't be making this again but let me know if you have success with it!